Roti

As mentioned in my post , I will now, out my infinite wisdom and experience, share with you how to make rotis/chappatis. These are north Indian and are generally eaten with lentils, chick peas or meat.

Ingredients:
2.5 C Flour *
3/4 C water

(Makes 8-10)

1. Put flour in a mixing bowl and make a well in the center.
2. Slowly add water and stir flour into the water. Once all the water is combined, knead dough until soft. It should be not too floury and not too sticky. Add flour or water as needed. Leave dough for 20-30 minutes.
3. Prepare a surface with flour and grab a rolling pin. Shape an apricot sized ball of dough and gently pat it into a flattened ball. Sprinkle with flour and roll until about 4-6 inches wide, or two quarters width thick.
4. Over medium-high heat, put in a non-stick frying pan. When you see small bubbles or the edges lifting off the pan, flip (approximately 1 minute). Repeat for the other side. At this point, you have two options.
4.1. If you have a gas stove, put the roti on the flame for about 10 seconds on each side, it will puff and get lightly tinged.
4.2. If not, take a dish towel and press small portions of the roti into the pan so that the unpressed side bubbles/puffs up.
5. Keep on a plate under a dish towel to keep warm. Serve with butter chicken, lentils or chana masala. Bon appetit!

*Flour: If at all possible, roti flour from a Punjabi/Asian/Indian store is much more fine and conducive to roti-making.